Strawberries and oranges in basil syrup

Time 30 minutes
Yields Serves 8
Strawberries and oranges in basil syrup
(Ricardo DeAratanha / Los Angeles Times)

Prepare the syrup by bringing the water and sugar to a boil and then cooking just until clear, 2 to 3 minutes. Let the syrup cool very briefly and add the sliced basil. Set aside to steep and cool while you prepare the fruit.


Wash the strawberries, remove their caps and cut them in quarters if normal sized, or sixths if very large. Cut away the orange peel, being careful to remove all of the bitter white pith. Working over a mixing bowl to catch any juice, cut the oranges in sections, leaving behind the membrane that separates the sections.


Add the strawberries to the orange sections and juice and pour the syrup over. Refrigerate at least 30 minutes before serving.

Serve this with sugar cookies to dunk in the leftover syrup.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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